Knife Skills

Dicing & Mincing

small, even pieces that cook at the same rate.

My video walkthrough is coming soon

Until then, the notes below are what I’d tell you if you were standing in my kitchen.

Even pieces cook at the same rate, so nothing burns while something else is still crunchy. The trick is giving the food a flat side before you start.

Do this

Slice a thin piece off one side first, so the food sits flat and stops rolling.
Cut planks, then sticks, then cubes. Even cubes start with even planks.
To mince garlic or herbs, rock the blade over the pile, sweep it back together, and keep going until it's as fine as you want.

Don't default to the garlic press. A few seconds with a knife gives you the size you actually want.
Don't pile the herbs too high. Work in small handfuls so every leaf gets cut.
Don't stress over restaurant-perfect cubes. I'll take close and even over fussy every time.

Remember

Flat side down first. Everything gets easier once the food stops rolling.

Ready to practice?

You learn dicing & mincing in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.